Ingredients
Pulse in a Food Processor Until Minced:
2 cups cilantro, leaves and stems, packed
4 cloves garlic
1 jalapeño, seeded, chopped
Juice of 1/2 a lime
Pinch of salt
Drizzle:
2 T. olive oil
Combine:
1/4 cup mayonnaise
1 T. canned chipotle chile in adobo, minced
1/2 t. sugar
Spread:
4 slices white or wheat sourdough bread, 1/2
Softened butter
Top Pesto with:
2 oz. pepper Jack or Havarti cheese, thinly sliced
3 oz. rotisserie chicken, torn in large pieces
Preparation
Pulse cilantro, garlic, jalapeño, lime juice, and salt for the pesto in a food processor until minced; scrape down sides of bowl.
Drizzle, with machine running, in oil until paste forms.
Combine mayonnaise, chipotle, and sugar in a small bowl.
Spread butter on one side of each slice of bread; spread mayonnaise on the other side of two slices and 1 T. pesto on the other two slices.
Top pesto with cheese, then chicken; place the other two slices of bread on top, buttered side up.
Toast sandwiches on both sides.
